Vietnamese-Inspired Lemongrass Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant stir fry featuring crispy tofu and fragrant lemongrass with crisp vegetables in a savory sauce. This Vietnamese-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 2, white parts only, finely minced lemongrass stalks
• 3 cloves, minced garlic cloves
• 1 medium, sliced into thin strips red bell pepper
• 1 cup snap peas
• 1 medium, julienned carrot
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp lime juice
• 3 tbsp vegetable oil
• 1 tsp brown sugar
• 2 stalks, sliced green onions
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Stir in 2 finely minced lemongrass stalks and 3 minced garlic cloves, sautéing for 1 minute until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 medium julienned carrot. Stir fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the pan. Add 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp brown sugar, and 1 tbsp lime juice. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
5. Step 5: Remove from heat and garnish with 2 sliced green onions and 2 tbsp chopped fresh cilantro before serving over steamed rice or noodles.